Chef John's Salmon Cakes Recipe - Allrecipes.com
Chef John's Salmon Cakes  Recipe
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Chef John's Salmon Cakes
Canned wild salmon is the key to these simple and amazing fish cakes. See more
  • READY IN 55 mins

Chef John's Salmon Cakes

Recipe by  

"I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    55 mins

Directions

  1. Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
  2. Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
  3. Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
  4. Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.
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Reviews More Reviews

Jun 19, 2014

Just tried this recipe. Husband and I both loved it! I think more on the bread crumbs and the oil and butter. Great and easy, even for the fish challenged.

 
Jun 23, 2014

This is my second time with this recipe! We love it. Very easy delicious too!

 
Jul 28, 2014

Easy and delicious. We used leftover copper river salmon, gluten free breadcrumbs from our local GF bakery, and alderwood smoked sea salt. Very tasty!

 
Aug 17, 2014

Chef John's recipe is very healthy indeed, but when I make these salmon cakes, I mince or finely chop up red and green bell peppers and onions to add a little more flavor. Enjoy!!!!!

 
Jul 04, 2014

Excellent! I grew up eating salmon cakes for breakfast at least once a week. I made as instructed but added minced green onions. I served these for dinner with Chef John's tarragon aioli. Thanks Chef John:)

 
Jun 10, 2014

Delicious! I made these with all breadcrumbs (homemade) instead of crackers. The flavor of capers and hint of a kick from the cayenne is great! Served with a sour cream and caper tartar sauce.

 
Jun 03, 2014

I love salmon cakes. I think this is the best I've ever had. I think without the capers it would have needed a little onion and dill. I was skeptical about the 1/2 tsp of cayenne, but I followed the recipe, and it was great. Thank you, thank you, thank you Chef John. Once again you've hit it out of the park.

 
Jun 01, 2014

Awesome!!!! I am a native of the Pacific Northwest so canned salmon wasn't going to suit our tastes so I bought a beautiful,fresh Copper River salmon filet. I grilled it with your seasoning salt and then flaked the cooled salmon as directed. I served it with your tarragon aioli. Perfect balance of flavors. My spousal unit said this will be a repeat very soon. Thanks for sharing another stellar recipe Chef John.

 

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Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 1020 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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